Italian Pasta Embers
A dramatic Italian pasta dish featuring charred vegetables and smoky flavors that evoke glowing embers, finished with aged Parmigiano-Reggiano and fre...
4 servings
Italian Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
15 views
Ingredients
🥩
1 cup
Parmigiano-Reggiano
freshly grated
🥩
1 medium
eggplant
diced into 1-inch cubes
💧
1/2 cup
dry white wine
🥬
2 cups
cherry tomatoes
halved
💧
2 tablespoons
balsamic vinegar
aged preferred
🥬
2 large
red bell peppers
cut into thick strips
🫒
1/2 cup
extra virgin olive oil
divided
🥬
1 large
red onion
sliced into thick wedges
🌶️
1/2 cup
fresh basil leaves
torn
📦
1 pound
spaghetti
high-quality bronze-die pasta preferred
🥬
6 cloves
garlic cloves
smashed and roughly chopped
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1 teaspoon
red pepper flakes
🥬
to taste freshly cracked
black pepper
🌶️
2 tablespoons
fresh oregano
chopped
🌶️
2 teaspoons
smoked paprika
🌶️
to taste
sea salt
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat your oven to 475°F (245°C) and position the rack in the upper third. This high heat is essential for achieving the characteristic charred edges that give this dish its 'ember' appearance.
Step 2
Toss the cherry tomatoes, red bell peppers, eggplant, and red onion with 1/4 cup of the extra virgin olive oil, smoked paprika, red pepper flakes, and a generous pinch of sea salt. The vegetables should be well-coated but not swimming in oil.
Step 3
Spread the seasoned vegetables in a single layer on two large rimmed baking sheets, ensuring they don't overcrowd. Overcrowding will steam the vegetables rather than char them, preventing the desired caramelization.
Step 4
Roast for 25-30 minutes, rotating the pans halfway through, until the vegetables develop deep, charred edges and the cherry tomatoes begin to burst. The eggplant should be golden and tender, while the peppers should have blistered skin.
Step 5
Meanwhile, bring a large pot of water to a rolling boil and salt it generously until it tastes like seawater. This is crucial for properly seasoned pasta that won't taste flat in the final dish.
Step 6
Add the spaghetti to the boiling water and cook for 1-2 minutes less than the package directions indicate, as it will finish cooking in the sauce. Reserve 1 cup of the starchy pasta cooking water before draining.
Step 7
While the pasta cooks, heat the remaining 1/4 cup extra virgin olive oil in a large, deep skillet or wide saucepan over medium-high heat. Add the garlic cloves and sauté until fragrant and lightly golden, about 1-2 minutes.
Step 8
Add the roasted vegetables to the skillet with the garlic, tossing gently to combine. Pour in the dry white wine and let it reduce by half, scraping up any caramelized bits from the bottom of the pan.
Step 9
Add the drained spaghetti to the skillet along with 1/2 cup of the reserved pasta water. Toss vigorously using tongs and a wooden spoon, adding more pasta water as needed to create a silky sauce that coats each strand.
Step 10
Remove from heat and immediately add the fresh basil leaves, fresh oregano, and half of the Parmigiano-Reggiano. Toss until the cheese melts and creates a creamy coating on the pasta.
Step 11
Drizzle with balsamic vinegar and season with sea salt and black pepper to taste. Serve immediately in warmed bowls, topped with the remaining Parmigiano-Reggiano and an extra drizzle of your finest extra virgin olive oil.
✨Chef's Tips
- ★The key to authentic 'ember' flavor lies in achieving proper caramelization. Don't move the vegetables too frequently while roasting - let them develop those beautiful charred spots that create complex, smoky flavors reminiscent of cooking over wood coals.
- ★Save some of the most beautifully charred cherry tomatoes and pepper pieces to garnish the top of each serving. This creates visual drama and ensures each bite has those concentrated, caramelized flavors that define the dish.
- ★The pasta water is your secret weapon for creating restaurant-quality sauce consistency. The starch content helps bind the oil, cheese, and vegetables into a cohesive sauce rather than a greasy mixture. Add it gradually while tossing vigorously.
- ★For maximum flavor impact, warm your serving bowls in a 200°F oven for 5 minutes before plating. This prevents the pasta from cooling too quickly and helps maintain the creamy texture of the sauce.
- ★If you have access to a wood-fired grill or outdoor grill, char the vegetables over high heat instead of roasting them. This adds an authentic smoky flavor that elevates the dish to restaurant quality. Just be sure to cut vegetables thick enough that they don't fall through the grates.
pastaitaliancharred vegetablessmokyvegetariandinnerrusticmediterranean